You can be all delicious: Coconut granola

Granola can be a good way to get your day started after the Christmas holiday excess.

About 1kg MAKES

150g Jumbo raisins, dried Cranberries

375g jumbo oats

50g desiccated coconut

Coconut flakes 25g

225g roughly chopped nuts, eg 75g skinless almonds (or pistachios), 75g cashews or pecans and 75g cashews

Pumpkin seeds 60g

40g sunflower seeds

1 tablespoon fine salt

Maple syrup 110ml

80ml of water

Juice of one lemon or juice of one orange

2 teaspoons ground cinnamon

Coconut oil 80g

2 medium-sized egg whites

  • Preheat the oven to 170C/ 150C fan/gas 3½ and line your largest baking tray with a large sheet of parchment. Cover the raisins and cranberries with boiling water. Set aside.
  • Combine the chopped nuts, seeds, salt, and oats in a large mixer bowl.
  • Combine the coconut oil, maple syrup, water and lemon juice in a large saucepan. The raisins, or cranberries can be drained and added to the pan. Turn the heat to medium high and reduce the flame to a simmer. At this point the coconut oil will have melted.
  • As the maple syrup is heating up, whisk the egg whites into a bowl.
  • Mix the syrup over the nuts and oats. Mix in the egg whites. Spread the mixture on a lined baking sheet. Press down gently to compact it. Bake at 350 degrees for 30 minutes.
  • Then take the tray out from the oven. Stir it gently, taking care not to smash the pieces. After 10 minutes, stir the mixture again. Continue this procedure, stirring once every 10 minutes until the granola turns a rich golden color (about 30-40 minutes). Let cool, and then put in jars.